Brewday: Rhubarb and ginger cider

Discussion in 'Wine & Cider Brewdays!' started by Roddy, Sep 16, 2017.

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  1. Sep 16, 2017 #1

    Roddy

    Roddy

    Roddy

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    Evening all...

    So, I quite fancied some sort of rhubarby cider, I made one before with juice from Morrison's (rhubarb, ginger & Apple) but they don't do that one any more.. doh. So I decided to do something along the same lines.

    Stuff
    20L Morrison's cheapo AJ
    3 x packs of morrisons 450g Yorkshire rhubarb
    2 packs of ginger from Sainsbury's
    1L strong tea (5 bag)
    5tsp pectolase dissolved in a little warm water
    Cider yeast with sweetener from eBay

    How to
    In a big pan I added the chopped up rhubarb, ginger and a little sugar I found inn the cupboard (ca. 200g)

    Brought to the boil and simmered for 30 mins, at which point it had turned to mush ! I could be bothered sorting it out last night so left it overnight7 until today. I strained it through a sieve and chucked the fruity mush.

    Into a sterilized FV I added

    20L AJ cartons
    The rhubarby liquid (about 3L)
    Pectolase solution
    The strong tea
    Topped up with cold tap water to 25L
    Temp ca. 20 deg


    Gave it a good stir up and took an SG reading.. 1.035

    Popped it in the cupboard and sprinkled the yeast on the top.

    I'll intend to prime with 350g of sugar solution, which will take ABV to 5.3% when fermented out to 1.000




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  2. Sep 21, 2017 #2

    Roddy

    Roddy

    Roddy

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    Ok dokey so it's not been quite a week yet but time to take an SG reading and a cheeky sample

    Down to 1.005 so should he done by early next week and tasting very nice. Tangy rather than tart with the rhubarb and an ever so subtle warm burn coming through from the ginger.

    Looking forward to this one [emoji4]

    Changed colour a lot too

    [​IMG]

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  3. Sep 25, 2017 #3

    Roddy

    Roddy

    Roddy

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    Looking good to bottle in the next day or so... starting to clear in the primary already.

    Think I'll batch prime with 350g sugar dissolved in as some warmed AJ and bottle on Thursday night


    [​IMG]
     
  4. Sep 28, 2017 #4

    Roddy

    Roddy

    Roddy

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    So... bottled this lot tonight and smelling very nice it was too

    Now stashed in my priming cupboard to stay warm for a week or so to get that carb magic working [emoji4]

    42 bottles of loveliness

    I still haven't started drinking the last TC I brewed up (Blackcurrant), so will shortly have 90+ bottles in my collection

    I picked a bad time to cut down on y alcohol intake haha, although on the plus side, I'll get to see what the Tcs taste like after conditioning in the bottle for more than the usual (month or so)!

    [​IMG][​IMG]

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  5. Oct 6, 2017 #5

    Roddy

    Roddy

    Roddy

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    Hmm first taste tonight after 8 days carbing....

    Verdict... Bloomin marvellous [emoji4][emoji4][emoji4]

    First pour video below

    https://1drv.ms/v/s!AqD9OOcGhwesxHsBNW8oOXKQSrMM

    Ps. Can you open the link above ?


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  6. Oct 6, 2017 #6

    freester

    freester

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    Nice job. Watched the video. Lovely fizz as you opened the bottle and poured. The bubbles rose to reveal a crystal clear drink!
     
  7. Oct 6, 2017 #7

    pvt_ak

    pvt_ak

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    Damn fine looking glass of cider.
    I will deffo give this a go !!


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  8. Mar 14, 2019 #8

    Andrew Chapman

    Andrew Chapman

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    Hi, what's the reason for adding tea?

    Apologies, but new to all this!
     
  9. Mar 14, 2019 #9

    Chippy_Tea

    Chippy_Tea

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    We use tea to add tannin to wine, you can buy powdered tannin but having used both i prefer tea bags as we always have loads in the cupboard.

    What Are Grape Tannins?

    Grape tannin comes from the skins, seeds, and stems of a wine grape. For this reason, red wines tend to have higher tannins than white wines because the extended contact of the grapes skins with the juice give the tannins time to dissolve in the alcohol and water in the wine. Some types of wine have higher tannins than others. For example, Tannat is an uncommon red wine with some of the highest levels of tannin.
    Read more - https://winefolly.com/review/what-are-tannins-in-wine/
     

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